Roasted Red Pepper White Bean Orzo Trays with Basil Almond Crumbs

Roasted Red Pepper White Bean Orzo Trays with Basil Almond Crumbs 🍅🌿 Creamy oven-baked orzo, sweet roasted peppers, tender white beans and a crisp basil-almond crumb topping. It feels like a cozy tray dinner, but the lemon and basil keep it bright. Yield: serves 4 Time: about 45 minutes Ingredients: - 2 tablespoons olive oil, plus 1 tablespoon for the crumbs - 2 large roasted red peppers, sliced, or 1 packed cup from a jar, drained well - 250 g / 9 oz cherry tomatoes, halved - 3 garlic cloves, finely grated or minced - 1 teaspoon smoked paprika - 1/2 teaspoon dried oregano - 3/4 teaspoon fine sea salt, plus more to taste - 1/4 teaspoon black pepper - 280 g / 10 oz orzo - 1 x 400 g / 15 oz can cannellini or butter beans, drained and rinsed - 650 ml / 2 3/4 cups hot vegetable stock - 1 tablespoon tomato paste - 1 tablespoon lemon juice, plus extra wedges to serve - Optional: 30 g / 1 oz finely grated Parmesan or pecorino Basil almond crumbs: - 1/2 cup fresh breadcrumbs or panko - 1/3 cup sliced almonds, roughly crushed - 1 small handful basil leaves, finely chopped - 1 teaspoon finely grated lemon zest - 1 tablespoon olive oil - Pinch of salt Method: 1. Heat the oven to 220C / 425F. Choose a large deep roasting tray where the orzo can sit in a shallow layer. 2. Add roasted peppers, cherry tomatoes, garlic, olive oil, smoked paprika, oregano, salt and pepper. Roast for 12-14 minutes, until the tomatoes collapse and the tray juices look glossy. 3. Stir in the orzo, white beans, tomato paste and hot stock. Scrape the base of the tray so the seasoning is evenly mixed. Cover tightly with foil and bake for 18 minutes. 4. Meanwhile, mix breadcrumbs, almonds, basil, lemon zest, olive oil and a pinch of salt. Toast in a dry pan for 3-5 minutes, stirring often, until golden and fragrant. Set aside so it stays crisp. 5. Uncover the orzo and stir gently. If it looks dry before the pasta is tender, add a small splash of hot stock or water. Bake uncovered for 4-6 minutes more, until the orzo is creamy and just tender. 6. Rest the tray for 5 minutes. Stir in lemon juice and Parmesan if using. Taste for salt, pepper and brightness. 7. Spoon into bowls and finish generously with basil almond crumbs, extra basil and lemon wedges. Serving and storage: - Serve with a green salad, roasted broccoli or a simple cucumber plate. - For a richer dinner, add more beans or a spoon of thick yogurt on the side. - Store leftovers in the fridge for up to 3 days. Reheat covered with a splash of stock or water. - Keep extra crumbs in a separate container and add them after reheating. ✨ Save this full recipe for a creamy, crunchy tray dinner from Tasteloom.club.